Inspection Results

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Facility Details
Business Name	DAHLAK ERITREAN CUISINE
Address	2007 S STATE ST
	Seattle, WA 98144
Phone	206-722-3215

Inspection Type		Date	Score
.
Routine Inspection/Field Review		11/04/2009	10
	-Inadequate hand washing facilities
.
Consultation/Education - Field		07/01/2009	N/A
.
Routine Inspection/Field Review		03/04/2009	10
	-Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
	-Insects, rodents, animals present; entrance uncontrolled
	-Non-food contact surfaces not maintained, clean, sanitized
.
Routine Inspection/Field Review		09/24/2008	0
.
Consultation/Education - Field		08/15/2008	N/A
.
Routine Inspection/Field Review		03/17/2008	16
	-Food not protected from potential contamination during preparation, storage, display
	-Insects, rodents, animals present; entrance uncontrolled
	-Single use and single service articles improperly stored, used
	-Improper thawing methods used

Inspection violations and points

Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

-Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

-Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

45 or more red critical violation points require a re-inspection within 14 days.
90 or more red critical violation points require the establishment be closed.
120 or more total (red & blue) points also requires the establishment be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, amd obtained a reinspection.

Click here to learn about the terms we use

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Last Updated: 02/09/2010

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